There is just something about chickpeas that makes me love them so much. Their taste, versatility, and texture packed into such a tiny package makes for excellent eating. During Lent this year I have eaten primarily seafood and tons of veggies but I needed something a little more toothsome. Then I remembered a simple recipe that my Yia Yia used to make during this time. The humble chickpea gets dressed up in a simple tomato sauce and boy does it satisfy. So here is that great recipe for your vegetarian enjoyment.

Chickpeas in Tomato Sauce

2-15.5oz cans of Chickpeas (Garbanzo Beans)

2-8oz cans of Tomato Sauce

3 tablespoons Olive Oil

Salt and Pepper, to taste

(Simple right?!)

Drain and rinse your chickpeas and add to your pot. Add your tomato sauce, olive oil, S&P, and give it a good stir. Now add some water just to cover your chickpea mix. Stir well to incorporate. Bring your chickpeas to a boil then reduce to a strong simmer and cook for 30 minutes. Stir your chickpeas frequently because they tend to sink to the bottom. Do not cover; you want to cook most of the liquid out to make a thick sauce. I do suggest a splatter screen though; unless you like tomato sauce all over your stove, haha. In thirty minutes you have a delicious, satisfying vegetarian meal. Enjoy!